Compost Operators Training Certificate Course Characterization and Collection

Characterization and Collection
Compost Operators Training
Certificate Course
Characterization and Collection
Overview
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Goals and Objectives
Chapter 1: Collection & Hauling
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Chapter 2: Material Characteristics
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Container Rental, Cart Washing, Education, Training & More
Chapter 4: The Organics Processing Puzzle
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What from Where
Chapter 3: Providing Options
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Value Added w/Organics and Collaborative Partnerships
Utilize & Grow Local Infrastructure
Wrap-Up
Characterization and Collection
Goals / Objectives
1. How to gain new business
with institutional,
commercial and municipal
waste generators
2. How to develop
collaborative partnerships
that
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minimize collection and
hauling costs
lower GHG impacts on the
environment
utilize and grow local
composting options
3. How customized services can
develop a long term sustainable
program for generators
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certified compostable foodservice
ware
cart and dumpster rental
container washing
training on in-house collection
procedures for ease of use and
odor minimization
4. How to provide consistent and
quality supply of organics to
composters
Characterization and Collection
Chapter 1: Collection & Hauling
Value Added w/Organics and Collaborative
Partnerships
Characterization and Collection
Collection & Hauling
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Value Added
Benefits of Collaborative Partnerships
Needs of Customers
Keeping Costs Down and Right Sizing
Characterization and Collection
Characterization and Collection
Collection of Food Waste
• Next big “gain” for recycling, meet
zero waste goals
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Nationally, in 2012, 36 M tons generated, only
5% diverted
In the US, there are 198 communities with
food waste collection programs representing
2.74 M households participating.
29% of Michigan’s municipal waste stream
Compost sites managing only 10% of that
• Yard waste:
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Nationally, 32.9 M tons generated, 64.7%
diverted
• Other benefits:
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Costs: Avoided disposal costs, reduction in over-purchasing
Community: reduction in methane production in landfills, food donation
The Numbers Behind
Your Food Waste
Food waste
represents
of US methane emissions
1 ton Methane = 12 tons CO2 Equivalent
Sustainable waste management, reduction, and
disposal practices are a valuable piece of the supply
chain.
1/3 of MSW
5 lbs
is food-related waste
per day,
per person
AGRICULTURE
POSTHARVEST
PROCESSING
DISTRIBUTION
FOOD WASTE PILES UP
THROUGHOUT THE CHAIN, BUT WE
THE MOST AT THE CONSUMERS
STAGE
25%
10% of institutional
food purchases
become waste
CONSUMER
43%
Source: Wasted: How America Is Losing Up to 40 Percent of Its Food
from Farm to Fork to Landfill; Author Dana Gunders, Natural
Resources Defense Council
Equivalent of
$165 Billion
Per Year
A closed system
is a good place
to start a
zero waste
campaign
another 4%-10% become waste
before ever reaching the
customer
In cafeterias,
each meal tray
generates ½ lb
of food waste.*
Characterization and Collection
Other Benefits of Food Waste
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Reduces methane generation from landfills from anaerobic
decomposition
Removes a high water content stream from leachate
production in landfills
Improves compost characteristics of other feedstocks like yard
debris
Positive economic benefits
Improves soil tilth when finished compost is used as an
amendment
Positive public image
Characterization and Collection
How to Reduce Food Waste?
What can be done with Leftover Food Waste?
Reduce purchasing volumes and
packaging; use reusable
foodservice ware
Educate on food preservation /
expiration dates
Donate to a food bank
Send residuals to a hog farm
Industrial Uses – Provide fats for
rendering and biofuel and food
scraps for digestion
Compost
Source: www.epa.gov/foodrecoverychallenge
Characterization and Collection
Collection Variables
Meeting Needs of Customers while Controlling Costs for Sustainable Program
Characterization and Collection
Characterization and Collection
Characterization and Collection
Chapter 2: Material Characteristics
& Generation
What from Where
Characterization and Collection
Material Characteristics &
Generation
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Generator types
Individual generator needs
Material characteristics
Collaboration around contamination
Characterization and Collection
*Source: EPA 2008 Municipal Solid Waste Generation, Recycling, and Disposal in the United States: Facts and Figures
www.recycle.com
17
Characterization and Collection
Volumes & Sourcing
Considerations
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Survey and Pilot to collect data on
participation and volumes
Evaluate volumes of different
compostable materials (FW, YW,
woodchips, compostable serviceware,
soiled paper)
In-building collection and material
preparation considerations (bins,
pulper, digester, compactor, dock
space)
Seasonality, food donation and other
collection programs affect availability
Characterization and Collection
Yard Waste Generation
Factors
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Urban, rural, suburban
Community affluence
Climate, seasons
Maturity of trees in the area
Average lot size
Yard waste reduction incentives
Characterization and Collection
Estimating Volumes and Sources
• Household
• Commercial
• Institutional
Other Food Waste Assessment Tools:
http://www.epa.gov/foodrecovery/tool
s/index.htm
See EXCEL worksheets
FW Generation
Food Waste Density
FW Participation Rate
YW Generation
YW Density
YW Participation Rate
350 lbs/hhld/yr
600 lbs/CY
45%
500 lbs/hhld/yr
350 lbs/CY
75%
Participation Rate
FW Annual Generation (tons)
FW Density (lbs/cy)
25%
150 tons/est/yr
600 lbs/CY
Hospital lbs
FW Hospital Participation Rate
Prison lbs
FW Prison Participation Rate
University lbs
FW University Participation Rate
Public Schools lbs
FW Public Schools Participation Rate
1.8 lbs/bed/day
80%
1 lbs/inmate/day
80%
0.35 lbs/student/day
80%
0.35 lbs/student/day
80%
YW varies
Characterization and Collection
Yard Waste Generation Rates
(hh/yr)
Material
Pounds
Leaves
Grass
Brush
Total
160
1,040
300
1,500
Cubic Yards Loose
0.8
2.6
1.0
4.4
Characterization and Collection
Total Organic Waste
Generated (sample)
• 4.4 cubic yards of yard clippings per
household per year
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• ~1500 pounds annually
• ~2 to 5 paper bags per week (average)
• 18%-25% of the residential waste steam
• 60% generated May - September
Other organics
• food and soiled paper
• 10%-17% of the residential waste steam
Characterization and Collection
Material Characteristics
Characterization and Collection
Coordination around
Contamination
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Level of acceptable contamination
set by composter
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Traditional plastics yardwaste bags
are not allowed at majoring of sites
Food waste and foodservice ware
may be considered contaminants
Hauler sometimes has to pre-sort
material before delivering to
compost site to avoid fines and
rejected loads
Composters often only accept food
waste from pre-qualified haulers
Characterization and Collection
Chapter 3: Providing Options
Containers, Cart Washing, Foodservice Ware,
Education, Training & More
Characterization and Collection
Providing Options
• Collection / Commingling Options
• Customized services for generators
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allow certified compostable foodservice ware
cart and dumpster rental
container washing
training on in house collection procedures
• Delivering a consistent and quality supply of organics
to composters
 Long-term sustainable programs
Characterization and Collection
Commingling Materials
– single container for all organics
Advantages
• Convenience =
high participation
• One collection truck
• Carts and automated
loading mechanism
• Lower collection labor
• Lower overall cost of
collection
Disadvantages
• Commingled “hard” & “soft”,
wet wastes must all be ground
at processing site
• Where plastic bags are used
for collection, extra labor is
required to debag
• Brush separation may be
required:
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For higher product grades
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With curbside chipping
Characterization and Collection
Separated Materials
– brush/wood set out separately from leaves/grass/food waste
Advantages
• Increased processing
efficiency
• Reduced site processing
costs
• Faster decomposition of
soft-only wastes
• At the processing site,
wood chips can be added
as needed to balance C:N
Disadvantages
• Increases promotion and
education costs
• Requires specialized trucks
(e.g., compartmentalized) or 2
trucks or chipper
• Potentially more collection
labor than for a commingled
method
• May require separate
collection routes for trucks
Characterization and Collection
Loose Material Collection
– raked out to curb, no bags or carts
Advantages
• Convenient – conducive
to participation
• Amount of material setout is unrestricted
• Contaminants are more
visible
• No container costs
• No bags to remove in
processing
Disadvantages
• Potentially greater
contamination than for contained
material
• Requires specialized equipment
to move materials from curb to
truck
• Wet material is difficult to
handle, and may cause odors;
materials may clog street drains
• Food waste still needs a
container and collection
Characterization and Collection
Contained Material Collection
– in bags or carts
Advantages
Disadvantages
• Less equipment and potentially
less labor than for loose material
• Potentially less contamination
than for loose material
• Material is not litter-prone or
problematic for traffic, parking,
sewers
• May promote participation
• Carts may reduce rodents and
can be locked/bear-proofed
• Initial capital costs for containers
may be high
• May require specialized trucks
(automated or semi-automated)
• Amount of material set-out may
be limited to container capacity
• May need separate leaf
collection program to handle the
large volume of leaves in the fall
• Carts may need washing
Characterization and Collection
Characterization and Collection
Characterization and Collection
Plastic Bags
• Plastic bags – not recommended and in most
communities, banned from use
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Can develop anaerobic conditions, odor
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Plastic blows around processing site
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Plastic fragments remain in finished compost
• Compostable plastic bags
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Higher cost than paper bags
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Plastic fragments can remain in finished compost
if not completely decomposed
Characterization and Collection
Paper “Kraft” Bags
Advantages
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Disadvantages
Less expensive than
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compostable plastic bags
(25¢-39¢ vs. $1)
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Bag can be shredded by
windrow turners – no
debagging, less costs
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Allows airflow during
collection process
Stand upright, less likely to
tear
More expensive than traditional
plastic bags (9¢)
May lose strength under
prolonged wet conditions,
making handling difficult
Non-degradable items (such as
glass bottles, bricks, cans)
cannot be seen through the
paper
Characterization and Collection
Carts and Bins
Advantages
Disadvantages
• Fewer vehicles and workers
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required for collection = lower costs
• Carts are durable and can be
locked/bear-proofed
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• Easy for generators
• Small 5-gallon containers can be
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used for oil and grease
• 2-cy to 8-cy dumpsters for food
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waste from institutions
• Place for logo/program marketing
Initial investment is high if
municipality or hauler provide
carts
Automated tipping equipment
may be needed for curb carts
and possibly bins
Front or rear-load truck
needed for dumpsters
Smaller bins have limited
capacity, especially for fall
leaves
Characterization and Collection
Collection Equipment
Gathering and Transport
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Front-end loader and dump truck
Leaf vacuum truck or leaf loader
Mobile chipping unit for wood waste
Rear-loading packer truck (also semi-automated)
Automated or semi-automated side-loading truck
Compartmentalized body for 2 or 3 streams
Roll-off truck for large containers / drop-offs
Characterization and Collection
Characterization and Collection
Generator Site
Considerations:
Commercial or Institutional Waste Collection
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Food prep wastes directly into
brute/barrel or slim jims, lined or unlined
Sometimes run through pulper or
dewatering machine, then into barrel
Space in kitchens can be limited
Tray washers and Dishwashers
Barrels rolled to dock and emptied into
dumpster lined with cardboard
Characterization and Collection
Generator Site
Considerations:
Foodservice Ware
• Switching to reusables reduces
waste and saves money over the
long-term
• Switching to compostable
foodservice ware can be an
incentive to reduce number of
products (but can cost up to 100% more
than disposables, depending on product line)
Characterization and Collection
Generator Site
Considerations:
Commercial or Institutional Waste Collection
Characterization and Collection
Generator Site
Considerations:
Dock Collection and Upgrades
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Containers
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Cart-swap program
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Emptied into compactor, or 2, 4 or
8-cy dumpster lined with cardboard
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Cart washing on or offsite
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Container rental and maintenance
Dock Modifications
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Dumpsters
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Compactors / Electrical
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Docks / Railings
Characterization and Collection
Training and Outreach
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Collection procedures
Kitchen staff and practices
Operations / housekeeping staff
Lined vs. unlined carts
Compostable ‘to-go’ containers
Equipment (disposals, pulpers)
Transportation / Dock operations
Minimizing odors
Alignment with Sustainability Goals
Signage
Kick-off program
Monitor and re-educate
Source: Metro Health Hospital, MI
Characterization and Collection
Create a Business Case for
your Customer
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Develop a business case analysis to consider the options, and
to provide a quote to your customers
Review capital and operating costs specific to your location and
staffing
Make the case for your customers’ leadership and employee
buy-in
• Financials / pay-back
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Sustainability /diversion goals
Characterization and Collection
Case Study: Hospital Program
Summary of Costs of Hospital Wide
Food Waste Composting Program
Total Start-Up Costs* (includes first 3 months of service)
$11,400
Total Annual Ongoing Costs (includes foodservice ware)
$597,475
Total Annual Avoided Cost (includes foodservice ware)
Overall Annualized Costs (additional costs over sending
to landfill)
($510,077)
$87,674
(~$180/ton)
* Preliminary costs only, based on all-phase roll out:
1.32 tons/day or 481 tons/year
and dedicated food waste collection to off-site compost site
• Currently Phase 1 Light ~80 tons/year
Characterization and Collection
Case
Study:
Projected
DisposalHospital
Cost Per Pound if Program
Food Waste is
Composted
$0.020
$0.016
$0.014
$0.013
$0.015
$ per lb. $0.010
$0.005
$Trash
*Does not include any revenue received from recycling
Cardboard*
Foodwaste
Characterization and Collection
Environmental benefits
Total Environmental Benefits of Food Waste Collection
Waste Diverted From Landfill
or the equivalent of
481 tons
13 large compactor loads
Avoided CO2 Emissions
or the equivalent of taking
387 metric tons CO2 Equivalent
76.9 cars off the road for 1 year
Total Change in Energy Use
or the equivalent of
97 million BTUs
780 gallons of gasoline
Characterization and Collection
Case Study: Municipal and
Commercial Program
Overview
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Backup/depreciated recycling
automated side loader truck
Commercial
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1x to 3x/week collection from
Restaurants only
Add Institutions and Groceries as
volume is needed or when capital for
dumpsters and front or rear-loading
truck is available
Residential
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Low population density (70 people
per square mile) is a challenge
Weekly pickup
Pilot (16-weeks in high season)
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400 HH
34 Restaurants
96-gallon carts provided (food + YW) and
32 gallon for restaurants
No collection fee
Full Program
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7,600 HH in high season, 3,800 in low
season
48 Restaurants
96-gallon or 32 and 64-gallon carts if
yardwaste is not included
$1 weekly service fee
Program financially dependent sales of
finished compost
Characterization and Collection
Case Study: Municipal and
Commercial Program
Characterization and Collection
Chapter 4: Organics Processing
Puzzle
Utilize and Grow Local Infrastructure
Characterization and Collection
Organics Processing Puzzle
• Composting is local
• Available infrastructure
• Utilize and grow
infrastructure
Characterization and Collection
Support the Development a Local
Market and Community Awareness
• Use compost to grow local, healthy food – deliver
organics to local farms
• Use in generator’s landscaping and gardens
• Add foodwaste to existing yardwaste sites
• Collaborate with other generators, haulers, processors
Decentralized, local systems
support local farmers,
create local jobs and
promote community awareness
Characterization and Collection
Collection Performance
Characterization and Collection
Using Technology to Create
Solutions for Diversion
 Can show a gap in
the market / market
opportunities
 Can connect
generators, haulers
and processers
Characterization and Collection
Case Study: University of Michigan
• Program began in 1997
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5 Dining Halls, 1 Catering Kitchen, 1 Coffee Shop
• 67 tons of food waste annually
• 32-gal bins picked up 2-3 times/week
• Organics processed at WeCare / City of Ann Arbor
Compost Facility - $38/ton compost tip fee
• All organics + bioware from Business School
processed at Tuthill Composting
• Significantly more organics available
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animal bedding, yard waste (currently composted at
UM grounds), post-consumer foods and products, fats,
oils, greases, soiled paper towel, napkins and
cardboard
• Up to 5,269 tons plus yardwaste!
Characterization and Collection
Case Study: Metro Health
Hospital
• Program began in 2009
• 300-bed facility
• Six days a week, New Soil picks
up two lined 2-cy dumpsters of
hospital food waste + OCC
(approx. 0.5 tons/day
• Delivers it to Spurt Industries
Composting Facilty
• Costs about $50/ton
• Accepts bioware and cardboard
Characterization and Collection
Case Study: City of Ann Arbor
Commercial and Residential
• Commercial
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Semi-automated side loader
Vegetative food waste stored in 64
and 32-gal city-provided carts
3x/week collection
• Residential
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96, 64 and 32-gallon Compost
Carts for semi-automated
collection yard waste+ food waste
Weekly seasonal pickups, Apr –
Nov (break in winter months)
Residents may wrap produce
waste in newspaper to help keep
carts clean
Characterization and Collection
Thank you! Questions?
Nicole Chardoul, P.E.
RRS Principal│Vice President
[email protected]
734-417-4387
Resource Recycling Systems
@recycle_com